小麦高分子量麦谷蛋白亚基组成与面包烘烤品质关系的研究
Relation between HMW Glutenin Subunits and Baking Quality in Bread Wheat Varieties
查看参考文献11篇
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文摘
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研究高分子量麦谷蛋白亚基组成与小麦品质性状（SDS沉降值、比沉降值）的关系。结果表明，Glu-Al、Glu-Bl和Glu-Dl位点控制的亚基等位变异与品质性状密切相关，在Glu-Al位点控制的3种亚基等位变异类型中，对品质的效应以1 = 2~* > N（缺失）；在Glu-Bl位点控制的4种亚基等位变异类型中，对品质的效应以17+18=7+8>7+9=6+8；在Glu-Dl位点控制的2种亚基等位变异类型中，对品质的效应以5+10>2+12。具亚基1或2~*，17+18或7+8，5+10组合类型的小麦品种可望有较好的烘烤品质。 |
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其他语种文摘
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The high molecular weight (HMW) glutenin subunits of 40 bread wheat varieties were fractionated by sodium dodecyl sulfate polyacrylmide gel electrophoresis (SDS-PAGE) to determine their relations to quality traits including SDS sedimentation value and specific SDS sedimentation value. The results obtained by simple correlation analysis showed that subunits controlled by Glu-Al, Glu-Bl and Glu-Dl were all responsible for the difference in the quality traits. The contributions of variation in HMW subunits of glutenin to the quality traits were determined as subunits 1 or 2~*>its absences in 1A chromosome, subunits 17+18 or 7+8>subunits 7+9 or 6+8 in 1B chromosome and subunits 5+10>subunits 2+12 in 1D chromosome. It is estimated that wheat varieties possessing subunit 1 or 2~* coded by 1A chromosome, subunits 17+18 or 7+8 coded by 1B chromosome and subunits 5+10 coded by 1D Chromosome, will be expected for improving baking quality. |
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来源
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安徽农业大学学报
,2002,29(4):369-372 【扩展库】
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关键词
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面包小麦
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高分子量麦谷蛋白亚基
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SDS沉降值
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比沉降值
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地址
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1.
中国科学院等离子体物理研究所, 中科院离子束生物工程学重点实验室, 合肥, 230031
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安徽农业大学农学系
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中国科学院等离子体物理研究所, 合肥, 230031
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语种
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中文 |
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文献类型
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研究性论文 |
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ISSN
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1672-352X |
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学科
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农作物 |
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文献收藏号
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CSCD:1007442
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